FINAL DRAFT UGANDA 
STANDARD  
  FDUS 889  
First Edi tion 
2011-mm-dd 
 
 
 Reference number  
FDUS 889: 201 1 
© UNBS 201 1  
  
Dried vegetables  and herbs for food use — Specification  
 FDUS 889: 201 1 
ii © UNBS 201 1 – All rights reserved  
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 20 11  
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior w ritten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 4 505 995  
Fax: 256 41 4 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  FDUS 889: 201 1 
© UNBS 2011  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ...................... iv 
1 Scope  ................................ ................................ ................................ ................................ ................ 1 
2 Normative references  ................................ ................................ ................................ ....................... 1 
3 Terms and definitions  ................................ ................................ ................................ ...................... 1 
4 Requirements  ................................ ................................ ................................ ................................ ...2 
4.1 Ingredients  ................................ ................................ ................................ ................................ ........ 2 
4.1.1 Basic ingredients ................................ ................................ ................................ .............................. 2 
4.1.2 Optional ingredients  ................................ ................................ ................................ ......................... 2 
4.2 General quality requirements  ................................ ................................ ................................ .......... 2 
4.2.1 Presentation  ................................ ................................ ................................ ................................ .....2 
4.2.2 Colour, odour and flavour  ................................ ................................ ................................ ................ 2 
4.2.3 Moulds and insects  ................................ ................................ ................................ .......................... 3 
4.2.4 Extraneous Matter  ................................ ................................ ................................ ............................ 3 
4.3 Chemical requirements  ................................ ................................ ................................ .................... 3 
5 Food additives  ................................ ................................ ................................ ................................ ..3 
6 Contaminants  ................................ ................................ ................................ ................................ ...3 
7 Hygiene  ................................ ................................ ................................ ................................ ............. 3 
8 Packaging  ................................ ................................ ................................ ................................ ......... 3 
9 Weights and measures  ................................ ................................ ................................ ..................... 4 
10 Labelling  ................................ ................................ ................................ ................................ ........... 4 
11 Sampling  ................................ ................................ ................................ ................................ ........... 4 
Annex  A (normative)  Scientific and common names of common edible v egetables and herbs 
used for food  ................................ ................................ ................................ ................................ ....5 
Annex  B (normative)  Sampling of dried vegetables and herbs  ................................ ................................ .8 
B.1 Definitions ................................ ................................ ................................ ................................ ......... 8 
B.2 Sampling method  ................................ ................................ ................................ ............................. 9 
B.2.1  Identification of lots and/or getting a general impression of the consignment  ............................. 9 
B.2.2  Presentation of product  ................................ ................................ ................................ ................... 9 
B.2.3  Control of product  ................................ ................................ ................................ ..........................  10 
Annex C (normative)  Determination o f the moisture content for dried vegetables and herbs  ...............  12 
C.1 Definition  ................................ ................................ ................................ ................................ ........  12 
C.2 Principle  ................................ ................................ ................................ ................................ ..........  12 
C.3 Apparatus  ................................ ................................ ................................ ................................ ....... 12 
C.4 Procedure  ................................ ................................ ................................ ................................ ....... 12 
C.4.1  Preparation of the sample  ................................ ................................ ................................ ..............  12 
C.4.2  Test portion  ................................ ................................ ................................ ................................ .... 12 
C.4.3  Determination  ................................ ................................ ................................ ................................ . 13 
C.5 Calculation and expression of results  ................................ ................................ ...........................  13 
Bibliography  ................................ ................................ ................................ ................................ ................  14 
 
 FDUS 889: 201 1 
iv © UNBS 201 1 – All rights reserved  
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327 , of the Laws of Uganda.  UNBS is mandated to co -ordinate the 
elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the Natio nal Enquiry Point on TBT/SPS Agreements of the World Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The comm ittee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Uganda Standard is issued together with the following standards  which are all currently under 
develo pment : 
Dried tomatoes ─ Specification   
Dried carrot ─ Specification  
Dried egg plant ─ Specification  
Dried onions ─ Specification  
Dried garlic ─ Specification  
Dried green pepper ─ Specification  
Committee membership  
The following organisations were represent ed under the  Fruits and vegetables sub-committee of the  Food and  
Agriculture standards Technical Committee, UNBS/TC 2, during the development of this standard:  
 Be- Organic Uganda Limited  
 Fruits of the Nile (U) Ltd  
 Flona commodities Limioted  
 Horticultural Exporters Association of Uganda  
 National Agricultural Research Laboratories  
 National Drug Authority  
 National Organic Agricultural Movement of Uganda  
 Uganda Industrial Research Institute  
 Uganda National Farmers Federation  
 Uganda National Bureau of Standards  FINAL DRAFT UGANDA STANDARD  FDUS 889: 201 1 
 
© UNBS 2011 – All rights reserved  1 
 Dried vegetables and herbs for food use — Specification  
1 Scope  
This Uganda Standard specifies requirements and methods of sampling and test for dried vegetables and 
herbs which have been suitably treated and which are offered for direct consumption or u se in food industry.  
This standard does not apply to vegetables and herbs for which specific standards have been declared.  
2 Normative references  
The following referenced documents are indispensable for the application of this document. For dated 
referenc es, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
ISO 4831 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of coliforms -- Most probable number technique  
US 7,  General standard for labeling of prepackaged foods  
US 28,  Code of practice for hygiene in the food and drink manufacturing industry  
US 45 , General standard for food additives  
US 217 -2 (EAS 217 -2), Methods for microbiological examination of foods  — Part 2: General Guidance for the 
Enumeration of Micro -organisms  — Colony Count Technique at 30 °C 
US 500 , General requirements  for nutrition labelling of foods  
US 508 , General requirements for nutrition and health claims on foods  
US 570 , Code of hygienic practice for dried fruits  
US 738 , General standard for contaminants and toxins in foods  
US ISO 762,  Fruit and vegetable products — Determination of mineral impurities content  
US ISO 7251,  Microbiology of food and an imal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique   
US ISO 21527 -2, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
yeasts and  moulds — Part 2: Colony count technique in products with water activity less than or equal to 0 .95 
3 Terms and definitions  
For the purpose of this standard, the definitions given in Annex A and the following terms shall apply  FDUS 889: 201 1 
2 © UNBS 2011 – All rights  reserved  
 3.1 
vegetable  
parts of edible  plants including roots, corns and tubers (carrots, garlic and potatoes), stems and shoots (e.g., 
spinach, cauliflower) and legumes for example,  peas. Pumpkins, pumpkin leaves and rhubarb are also 
considered as being vegetables for the purpose of this stan dard.  
3.2 
dried vegetable  
product  
a) prepared from fresh vegetables  of varieties characteristic of the named vegetable ; and  
b) processed by drying either by the sun or by other rec ognized methods of dehydration with or without 
added food additives, into a form  of marketable dried product  
3.3 
dried herbs  
product  
a) prepared from herbs of varieties characteristic of the named species ; and  
b) processed by drying either by the sun or by other rec ognized methods of dehydration with or without 
added food additives, into a  form of marketable dried product.  
4 Requirements  
4.1 Ingredients  
4.1.1  Basic ingredients  
Vegetables  or herbs to be used shall be fresh, clean and at appropriate level of maturity conforming to the 
characteristics of the  vegetables or herbs and of a qual ity suitable for human consumption.   
4.1.2 Optional ingredients  
Other edible material as spices and condiments may be appropriate to stuffing the product provided it is 
suitable for consumption.  The edible material shall conform to relevant standards.  
4.2 General quality requirements  
4.2.1 Presentation   
The product may be presented in one of the following styles:  
a) Crumbs  
b) Granules  
c) Powder  
d) Other sufficiently distinctive styles  or forms of presentation . 
4.2.2 Colour, odour and flavour  
Dried vegetables  and he rbs shall have their characteristics colour, odour  and flavour .  They shall be free from 
off-odour, off -flavour and foreign taste including rancidity and mustiness.  FDUS 889: 2011 
© UNBS 201 1 – All rights reserved  3 
 4.2.3 Moulds and insects  
Dried vegetables  and herbs shall be free from moulds and insect i nfestation when examined visually.  
4.2.4 Extraneous matter  
Dried vegetables  and herbs shall be practically free from extraneous matter including soil particles  and loose 
stalks, when examined  visually.   
4.3 Chemical requirements  
Dried vegetables  and herbs  shall also conform to the requirements given in Table 1.  
Table 1  — Requirement for dried vegetables and herbs  
Characteristic  Requirement  Method of test  
Moisture, % (m/m), max 8 Annex C 
Acid insoluble ash, % (m/m), (on dry 
basis), max.  0.1 US ISO 762  
5 Food additives  
Food additives such as preservatives and nutritive carbohydrates may be used . The use of such additives 
shall be  in accordance with US 45.  
6 Contaminants  
Dried vegetables  and herbs shall conform to the tolerance limits for  contaminants in US  738. 
Dried  vegetables  and herbs shall comply with those maximum residue limits for pesticides established by the 
Codex Alimentarius Commission for this commodity.  
7 Hygiene  
Dried  vegetables and herbs  shall be produced and handled in accordance with US 570  and US 28.  
The products shall conform to the requirements for microbiological limits in Table 2.  
Table 2 — Requirements for microbiological limits in dried vegetables and herbs  
Microbiological parameter  Required limit  Method of test  
Total plate  count , cfu/g, max.  50 000 US 217 -2 
Escherichia coli , cfu/g, max.  <1 US ISO 7251  
Yeast and moulds, cfu/g, max  2000  US ISO 21527 -2 
Total coliforms, cfu/g max.  100 ISO 4831  
8 Packaging  
Dried  vegetables  and herbs shall be pack aged in clean food grade containers, m ade of a material which does 
not affect the product and which protects it from moisture, and from loss of volatile matter.  FDUS 889: 201 1 
4 © UNBS 2011 – All rights  reserved  
 The container shall protect the product from any form of contamination.  
9 Weights and measures  
Containers shall be as full as practi cable without impairment of quality and shall be consistent with a proper 
declaration of contents for the product.  
10 Labelling  
Dried vegetables  and herbs shall be labelled in accordance with the requirements of US 7. In addition the 
following specific pr ovisions shall apply:  
a) The name of the product as declared on the label shall be "Dried XXX vegetables or Dried XXX 
herbs ", where XXX is the name of the dried vegetable or herbs ; and  
b) There shall appear on the label as part of the name or in close proximity  to the name, the form of 
presentation as indicated below:  
i. crumbs ; 
ii. powder ; 
iii. granules ; and  
iv. other styles: If the product is produced in accordance with the other styles provision in the 
label shall contain in close proximity to the name of the product such a dditional words or 
phrases that will avoid misleading or confusing the consumer.  
Nutritional labelling, nutrition and health claims may be made in accordance with US 500  and US 508 . 
11 Sampling  
Representative samples of the material shall be drawn and tes ted for conformity to this specification as 
prescribed in Annex B. 
 
 
 FDUS 889: 2011 
© UNBS 201 1 – All rights reserved  5 
 Annex  A 
(normative)  
 
Scientific and common names of common edible vegetables and herbs used for food  
Scientific name  Common English name  (Part eaten)  Traditional names in Uganda  
Amar anthus dubius  Amaranthus spinach  Leaves  Doodo (Lug/Bar/Ank/Kg/Tr/Yr); Eboga (Ts); Sokoo/Sokusaku (A&J); Bedegbele (Kk).  
A. gracecizane  Amaranthus spinach  Leaves  Embooge (Lug); lmbog(k)a (Gis); Ekiliton (Ts); Onvuga (A&J); Enje (Md); Obuga (Ach); 
Obug (L ag); Nyabutongo (Ank).  
A. hybridus  Amaranthus spinach  Leaves  Goyi/goi (A&J).  
A. hybridus subsp. hybridus† Amaranthus spinach  Leaves  Goyi/goi (A&J); Omuriri (Ank).  
A. hybridus subsp. incurvatus†  Amaranthus spinach  Leaves  Ebbuga ezuungu (Lug); Namu tonto (Gis).  
A. lividus  Amaranthus spinach  Leaves  Ebbuga enjanamusayi (Lug); Chesicheyet (Seb); Liwoola (Gis); Omuriri (Ank, Kg).  
A. spinosus  Amaranthus spinach  Leaves  Doodo ow'maggwa (Lug); Losigiria (Kmj); Obuga -okuta (Ach).  
Basella alba† Vine s pinach  Young shoot  
Leaves  Enderema (Lug, Ank. Yr, Kg, Tr); Inderema (Gis); Kurakura/Ndera (A&J).  
Bidens pilosa†  Black jack (L)  Leaves  Sere (Lug, Bk); Anyengomon (A&J); Bilodra (Md/RI); Abulesega (Kk); Nyabarashana 
(Ank).  
Brassica oleracea  kale leaves Sukumawiki (Swah),  ekabit (Ts)  
Cajanus cajan  Pigeon peas (S)  Seed  Lapena (Ach, Lag); Ekilimite (Ts); Apena (Lag): Enkuuku (Ank, Yr, Tr).  
Lagenovia siceraria  Calabash gourd  Leaves  Amugit (Ts)  
Capsicum annuum  Chillies  Leaves  Kamulali (Lug, Gis ); Kamalra (A&J); Pirpiri (Kk), Hamulali (Sam).  
C. frutescens  Chillies  Leaves  Kamulali (Lug); Rura (Ach); Eshenda (Ank).  FDUS 889: 201 1 
6 © UNBS 2011 – All rights  reserved  
 Colocasia esculenta†  Cocoyam  Leaves  Ttimba (Lug); Mattu midolodolo (Gis); Opela (A&J); Ebitekyere (Ank); Oburagoi (Kg).  
Commelina  benghalensis† Day flower  Leaves  Nnanda ennene (Lug); Orandi (Bk); Ekoropot (Ts); Lolo (Md); Androko (A&J).  
Chocorus olitoris / Corchoris 
trilocularis   Leaves  Otigo (Ach),  etigo (Ts), Omutere (Sam)  
Colocasia schimperi  Cocoyam  Leaves   
Crotalaria Spp  
  leaves   
Cucurbita maxima† Pumpkin  Leaves  Ensujju (Lug, Ts); Essunsa (Lug); Buziriziri/Kimisebebe (Gis); Kasogo (Kg); Imunyuru 
(Ts); Okondo (A&J); Ebishusha/Obututu (Ank, Kg); Kedi (Kk); Enjubi/Ejubi (Md); 
Kicwika/konokono (Ach); Emyongo (Tr, Yr).  
Gynan dropsis gynandra† African spider herb (L)  Leaves  Ejjobyo (Lug); Isaga (Gis); Ekiau (Kmj); Ekaboi/Ecaboi (Rs); Ekeyo (A&J); Tegeri (Kk); 
Jirri ( Md); Ekeyo (Lag); Eshoje (Ank), Esaka (Sam)  
Hibiscus cannabinus†  Kenaf, Deccan Help   Lubeera (Lug); Etoke (Km j); Ebirai (Ts); Nyarogena (Ach).  
H. esculentus  Okra  Leaves  Bamia (Kk, Bar, Yr); Loka/Obori (Md); Otigo -Iwoka (Bar, Ach).  
H. sabdariffa† -  Leaves  
Shoot  (E) malakwang (Kmj)/Ts/Bar); Kuluba (Kk); Ekiganga (Yr); Emalakwany (Ts); 
Malakwang (A&J); Kalabi  (Md).  
Ipomoea batatas  Sweet potatoes  Leaves  Lumonde (Lug), Amasafu ka mabwoni (Sam)   
I. eriocarpa†  -  Leaves  Ecadokoko (Ts); Nyamaradundu (A&J); Ecejofo (Md); Padowiakuri (Ach); 
Acatolao/Acatominoula (Lag).  
Luffa cylindricata  Loofah gourd  Leaves  Kyangwe (Lug); Ekyangwe (Yr, Tr).  
Manihot esculenta† Cassava  Leaves  Mattu gamwogo (Gis). Chombe (A&J); Soutigbanda (Kk); Gbandabi (Md); Potmogo 
(Lag); Muhogo (Ank, Kg, Yr).  
Moringa  Moringa  Leaves/flowers   
Oxytenanthera abyssinica  Bamboo shoots  Stem  Maleewa (Gis)  
Phaseolus lunatus† Lima beans (S)  shoot  Ebigaaga (Lug); Korokoco (Kk); Onguk/Orusa (A&J); Ckuku (Lag); Abongband (Ach); FDUS 889: 2011 
© UNBS 201 1 – All rights reserved  7 
 Obuhindihindi (Ank)..  
P. vulgaris†  
 French beans (L, S, F)  Leaves  
Shoot  
fruit Ebijanjaalo: L,S, Ebisobooza: L, Ebis obyo/Ebikanga: L, (Lug); Mattu wanyambi (Gis); 
Teiko/Ngaingai (Kk); Ebihimba (Ank, Tr, Yr).  
Sechium edule  Cho-cho  Leaves  Ebisusuuti (Lug).  
Sesamum indicum  Sim-sim (S)  Shoot  Bukenyimu (Buk).  
Solarium aethiopicum† Scarlet eggplant  Leaves  Nakati/Na kasuga (Lug).  
Solanum scambrum  African egg plant  Leaves  Entula enganda  (Lug), Jagi (Ach); Entura (Ank, Kg); Enjagi (Tr, Yr).  
Solanum aethiopicum  African egg plant  Fruit Entula enganda  (Lug) Jagi (Ach); Entura (Ank, Kg); Enjagi (Tr, Yr).  
S. gilo  Bitter  berries  Leaves/ Fruit Entula enganda  (Lug); Jagi (Ach); Entura (Ank, Kg); Enjagi (Tr, Yr).  
S. indicum subsp. distichum† Bitter berries  fruit Katunkuma (Lug); Uli (A&J); Namatala (Gis).  
S. macrocarpon  Vergans  Leaves  Nakati nume y'akyalo (Lug).  
S. nigrum (dark stem)† Night shade  Leaves  Ensugga enzirugavu (Lug); Ocokocok (Lag.).  
S. nigrum (green stem)†  Night shade  Leaves  Ensugga (Lug); Esufa (Gis); Enyoro (Kmj); Ociga (A&J); Lere (Kk); Ocugocuga (Ach); 
Ocuga (Lag); Esiiiga (Ank).  
Vigna unguiculata† Cowpea  Leaves  
shoot  Eggobe/Ekiyindiru/Mpindi (Lag); Likote (Gis); Eboo/lmere (Ts); Boo/Ngor (Ach); 
Amuli/Obo (A&J); Nyele (Kk); Omugobe (Ank, Tr, Yr); Bojo (Lug); Maruet "wild" (Kmj); 
Namuri "wild" (Kk); Laputu (Kk); Enkoole (Ank).  FDUS 889: 201 1 
8 © UNBS 2011 – All rights  reserved  
 Annex  B 
(normative)  
 
Sampling of dried vegetables and herbs  
B.1 Definitions  
B.1.1 
package  
individually packaged part of a lot, including contents so as to facilitate handling and transport of a number of 
sales units or of pro ducts loose or arranged, in order to prevent damage by physical handling and transport.  
Road, rail, ship and air containers are not considered as packages.  
B.1.2 
sales package  
individually packaged part of a lot, including contents, which is so as to cons titute a sales unit to the final user 
or consumer at the point of purchase  
B.1.3 
pre-packages  
sales packages such as the packaging encloses the foodstuff completely or only partially, but in such a way 
that the contents cannot be altered without opening or  changing the packaging. Protective films covering 
single product  are not considered as a pre -package.  
B.1.4 
consignment  
quantity of product  to be sold by a given trader found at the time of inspection and defined by a document.  A 
consignment may consist of one or several types of product ; it may contain one or several lots of dried fruit.  
B.1.5 
lot 
quantity of product  which, at the time of inspection at one place, has similar characteristics with regard to:  
a) packer and/or dispatcher ; 
b) country of origin ; 
c) nature of product ; 
d) class of product ; 
e) size (if the product  is graded according to size) ; 
f) variety or commercial type (according to the relevant provisions of the standard) ; and  
g) type of packaging and presentation.  
If it is difficult to distinguish between differ ent lots and/or presentation of individual lots all lots of a specific 
consignment may be treated as one lot if they are similar in regard to type of product , dispatcher, country of 
origin, class and variety or commercial type, if this is provided for in t he relevant marketing standard.  
B.1.6 
sampling  
collective samples taken temporarily from a lot during conformity check  FDUS 889: 2011 
© UNBS 201 1 – All rights reserved  9 
 B.1.6.1  
primary sample  
package taken at random from the lot, in case of packed product  or, in case of bulk product  (direct loading into 
a transport vehicle or compartment thereof), a quantity taken at random from a point in the lot.  
B.1.6.2  
bulk sample  
several primary samples supposed to be representative for the lot so that the total quantity is sufficient to 
allow the assessment of the lo t with regard to all criteria  
B.1.6.3  
secondary sample  
equal quantity of product  taken at random from the primary sample  
The secondary sample shall comprise 30 units, in case the net weight of the package is 25 kg or less and the 
package does not contain a ny sales packages. In certain cases this means that the whole content of the 
package has to be checked, if the primary sample contains not more than 30 units.  
B.1.6.4  
composite sample  
mix, weighing at least 3 kg, of all the secondary samples taken from the  bulk sample.  Product  in the 
composite sample shall be evenly mixed.  
B.1.6.5  
reduced sample  
quantity of product  taken at random from the bulk or composite sample whose size is restricted to the 
minimum quantity necessary but sufficient to allow the assessm ent of certain individual criteria.  
If the inspection method would destroy the product , the size of the reduced sample shall not exceed 10 % of 
the bulk sample.  In the case of small dry or dried products ( that is,  100 g include more than 100 units) the 
reduced sample shall not exceed 300 g.  
Several reduced samples may be taken from a bulk or composite sample in order to check the conformity of 
the lot against different criteria.  
B.2 Sampling method  
B.2.1 Identification of lots and/or getting a general impr ession of the consignment  
The identification of lots shall be carried out on the basis of their marking or other criteria.  In the case of 
consignments which are made up of several lots it is necessary for the inspector to get a general impression 
of the c onsignment with the aid of accompanying documents or declarations concerning the consignments.  
The inspector shall then determine how far the lots presented comply with the information in these documents.  
If the product  is to be or has been loaded onto a means of transport, the registration number of the latter shall 
be used for identification of the consignment.  
B.2.2 Presentation of produc t 
The inspector shall decide which packages are to be checked.  The presentation shall be made by the 
operator and sh all include the presentation of the bulk sample as well as the supply of all information 
necessary for the identification of the consignment or lot.  
If reduced or secondary samples are required, these shall be identified by the inspector from the bulk samp le. FDUS 889: 201 1 
10 © UNBS 2011 – All rights  reserved  
 The inspector shall determine the size of the bulk sample in such way as to be able to assess the lot.  The 
inspector selects at random the packages to be inspected or in the case of bulk product  the points of the lot 
from which individual samples shal l be taken.  
Care shall be taken to ensure that the removal of samples does not adversely affect the quality of the product . 
Damaged packages shall not be used as part of the bulk sample.  They shall be set aside and may, if 
necessary, be subject to a separ ate examination and report.  
The bulk sample shall comprise the following minimum quantities whenever a lot is declared unsatisfactory or 
the risk of a product  not conforming to the standard has to be examined:  
Number of packages in the lot  Number of packag es to be taken (primary 
samples)  
Packaged products  
Up to 100  5 
From 101 to 300  7 
From 301 to 500  9 
From 501 to 1 000  10 
More than 1 000  15 (minimum)  
Product in bulk  
Quantity of lot in kg or number of 
bundles in the lot  Quantity of primary samp les in kg or 
number of bundles  
Up to 200  10 
From 201 to 500  20 
From 501 to 1 000  30 
From 1 001 to 5 000  60 
More than 5 000  100 (minimum)  
 
In the case of bulky dried fruit and vegetables (over 2 kg per unit), the primary samples shall be made up of  at 
least five units. In the case of lots comprising fewer than five packages or weighing less than 10 kg, the check 
shall cover the entire lot.  
If the inspector discovers, after an inspection, that a decision cannot be reached, another physical check shal l 
be undertaken and the overall result reported as an average of the two checks.  
B.2.3 Control of product  
In case of packed product, the primary samples shall be used to check the general appearance of the product, 
the presentation, the cleanliness of the  packages and the labelling. In all other cases, these checks shall be 
done on basis of the lot or transport vehicle.  
The product shall be removed entirely from its packaging for the conformity check. The inspector may only 
dispense with this where the sam pling is based on composite samples.  
The inspection of uniformity, minimum requirements, quality classes and size shall be carried out on the basis 
of the bulk sample, or on the basis of the composite sample.  
When defects are detected, the inspector shall ascertain the respective percentage of the product not in 
conformity with the standard by number or weight.  FDUS 889: 2011 
© UNBS 201 1 – All rights reserved  11 
 External defects shall be checked on the basis of the bulk or composite sample. Certain criteria on the degree 
of development and/or ripeness or on the presence or absence of internal defects may be checked on the 
basis of reduced samples. The check based on the reduced sample applies in particular to checks which 
destroy the trade value of the product . FDUS 889: 201 1 
12 © UNBS 2011 – All rights  reserved  
 Annex C  
(normative)  
 
Determination of the moistu re content for dried vegetables and herbs   
NOTE: This method is the same as that prescribed by the AOAC: Official Methods of Analysis, XIIIth edition, 1980, 22.013 
- Moisture in Dried fruits and vegetables , Official Final Action.  
C.1 Definition  
The moist ure content of dried vegetables and herbs  is defined as being the loss of mass determined under the 
experimental conditions described in this annex.  
C.2 Principle  
The principle of the method is the heating and drying of a sample of dried vegetables and h erbs at a 
temperature of 70  ºC + 1 ºC at a pressure not exceeding 100 mm Hg.  
C.3 Apparatus  
Usual laboratory apparatus is used together with the following items:  
a) Electrically heated constant -temperature oven , capable of being controlled at 70 ºC + 1 ºC at a 
pressure of 100 mm Hg   
b) Dishes with lids , of corrosion -resistant me tal of about 8.5 cm in diameter   
c) Mincer , either  hand or mechanically operated  
d) Desiccator , containing an effective desiccant  
e) Precision balance  
C.4 Procedure  
C.4.1 Preparation of the samp le  
Take approximately 50 g of dried fruit from the laboratory sample, and mince it twice with the mincer.  
C.4.2 Test portion  
Place 2 g of finely divided asbestos into the dish, tare the dish with its lid and the asbestos, dried beforehand. 
Weigh, to the nearest 0.01 g about 5 g of prepared sample.  
NOTE  Dried sand which has previously been washed in hydrochloric acid and then rinsed thoroughly with water may 
be used in the place of the asbestos. Analysts using this technique should note that it is a devia tion from the AOAC 
procedure, and should mention this in their report.  FDUS 889: 2011 
© UNBS 201 1 – All rights reserved  13 
 C.4.3 Determination  
Moisten the sample and the asbestos thoroughly with a few m illilitres of hot water. Mix the sample and the 
asbestos together with a spatula. Wash the spatula with hot water to remove the sample residues from it, 
letting the residues and the water fall into the dish.  
Heat the open dish on a boiling -water bath ( Bain-marie) to evaporate the water to dryness. Then place the 
dish, with the lid alongside it, in the oven and continue drying for six hours at 70 ºC  under a pressure not 
exceeding 100 mm Hg, during which time the oven should not be opened. During drying admit a slow current 
of air (about two bubbles per second) to the oven, the air having been dried by passing  through H2SO4. The 
metal dish must be placed in direct contact with the metal shelf of the oven. After drying, remove the dish, 
cover it immediately with its lid and place it in the desiccator. After cooling to ambient temperature, weigh the 
covered dish to the nearest 0.01 g.  
C.5 Calculation and expression of results  
The moisture content of the sample, as percentage by mass is calculated as follows:  

0 12 1100 content Moisture
MMMM

 
where 
M0 is the mass , in grams, of the empty dish with its lid and containing th e asbestos,  
Ml is the mass , in grams,  of the dish with its lid, asbestos and test portion before drying , and  
M2 is the mass , in grams,  of the dish with its lid after drying .  
The results are expressed to one decimal place.  
Duplicate determinations should  agree to 0.2  % moisture.  FDUS 889: 201 1 
14 © UNBS 2011 – All rights  reserved  
 Bibliography  
[1] Elizabeth Byanjeru Rubaihayo, Tim Hart, Edward Kakonge, Achileo Kaaya, John Kawongolo, 
Flavia Kabeere, Johnny Mugisha, James Tumwiine and Patrick Rubaihayo. 2003. Utilisation of 
Indigenous Vegetables and Management of  their Genetic Diversity in Uganda . 
http://mcknight.ccrp.cornell.edu/program_docs/project_documents/INTL_02 -246_iv/02 -
246_iv_yr1_01 -02_vweb.pdf  
[2] Elizabeth Byanjeru Rubaihayo, 1995. Conservation and use of traditional vegetables in Uganda, 
In Traditional African Vegetables.  Proceedings of the IPGRI International Workshop on Genetic 
Resources of Traditional Vegetables in Africa: Conserva tion and Use 29 -31 August 1995, ICRAF -
HQ, Nairobi,  Kenya. Guarino, L. (ed).  
http://www.bioversityinternational.org/publications/Web_version/500/ch15.htm  
 FDUS 889: 2011 
© UNBS 2011 – All rights reserved  15 
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(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulatio ns made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in rela tion to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked produ cts are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
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